Hmong Style Asian Greens Soup With Beef Meatballs And Slab Bacon Food

HMONG-STYLE ASIAN GREENS SOUP WITH BEEF MEATBALLS AND SLAB BACON

Steps:

• To make the meatballs, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Form into 12 walnut-size balls. Set aside on a plate at room temperature for up to 30 minutes, or cover and refrigerate for up to overnight.
• To make the soup, heat the oil in a large pot over medium heat. Add the bacon and leeks, decrease the heat to medium-low, and cook gently until both are wilted, about 2 minutes. Add the water and salt and bring to a boil over high heat. Decrease the heat to maintain a simmer and cook, stirring occasionally, until the bacon fat is translucent, about 10 minutes. Add the meatballs and continue cooking until they rise to the top, about 5 minutes. Stir in the greens and cook until they are soft but still bright green, 3 to 5 minutes more.
• Place a portion of rice in each of 4 large, wide bowls. Ladle the soup over the rice and serve right away.

ASIAN MEATBALL SOUP

Steps:

• Meatballs: Mix ingredients until blended. Place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares.
• Bring 5 cups water to a gentle boil in a 4- to 5-qt pot.
• Add carrots, cover and cook 4 to 5 minutes until almost tender.
• Add meatballs to pot, 1 at a time. Stir in contents of noodle seasoning packets and the broccoli. Reduce heat, cover and simmer 6 to 7 minutes, until vegetables are tender.
• Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute.
• Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.
• Stir in sesame oil and remove from heat. Garnish bowls with scallions and serve.